These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack.Submitted by: AFRICAPARISH

Carrot cake and pancakes together? Now, that's a breakfast we can get behind! These flavorful carrot cake pancakes might taste indulgent, but they're low in both fat and calories. Top with low-fat cream cheese and a drizzle of maple syrup for an even more decadent morning meal.Submitted by: FABLEMAKER

I omitted the icing and added raisins and included Halle's optional walnuts for a muffin with the taste I was looking for. I also substituted pure stevia extract for the Steviva Blend (stevia and erythritol) that she uses. We also omitted the cupcake liners, as they always seemed to stick to the muffin and they turned out perfectly without them.Submitted by: BOOKWYRMB

I was looking for a rich chocolate cake in which I could include grated veggies of some sort. Found this recipe and changed it a bit by reducing the sugar, subbing ground flax seed for two of the four eggs, and 3/4 cup of applesauce for part of the oil. The result was a really moist cake that everyone has raved about...and we can eat it with none of the guilt! Submitted by: SHELLER226

Adapted from http://www.kingarthurflour.com/recipes/cranberry-carrot-cake-recipe to make it eggless (vegan without the cinnamon chips), cut the fat and pack a whole whack of flavours into an everyday carrot cake. It's a great way to use up leftover homemade sauce, and is so moist it doesn't need frosting... but you'll add it anyway!Submitted by: JO_JO_BA